Greek Grilled Chicken Power Bowls with Homemade Tzatziki

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pound the chicken breasts to an even thickness, approximately ¾ inch.

Step 2

Mix olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, salt, and pepper.

Step 3

Coat the chicken thoroughly and refrigerate for 30 minutes to 2 hours.

Step 4

- Rinse your 3/4 cup quinoa thoroughly.- Combine with 1-1/2 cups water in a saucepan.- Bring to a boil, cover, and reduce heat to low.- Simmer for 12–15 minutes until the liquid is absorbed.- Remove from heat and rest covered for 5 minutes, then fluff with a fork.

Step 5

Optional: Substitute half the water with low-sodium chicken broth for additional flavor.

Step 6

1. Preheat grill to medium-high, approximately 400–450°F.

Step 7

2. Lightly oil the grill grates.

Step 8

3. Place chicken on grill and cook for approximately 5–7 minutes per side, depending on thickness.

Step 9

4. Cook until the thickest part reaches 165°F internal temperature.

Step 10

5. Rest for 5 minutes before slicing against the grain.

Step 11

Flavor tip: Finish the sliced chicken with a squeeze of fresh lemon juice.

Step 12

1. Grate half a cucumber and squeeze out as much water as possible using a clean kitchen towel.

Step 13

2. Combine with Greek yogurt, garlic, lemon juice, olive oil, dill, and black pepper.

Step 14

3. Stir well and refrigerate until serving.

Step 15

Taste before serving. Add more lemon or dill if needed.

Step 16

Drain and rinse chickpeas.

Step 17

Dice cucumber.

Step 18

Halve cherry tomatoes.

Step 19

Finely dice red onion.

Step 20

Chop parsley if using.

Step 21

Fluffy quinoa

Step 22

Chickpeas

Step 23

Sliced grilled chicken

Step 24

Cucumber, tomatoes, and red onion

Step 25

Crumbled feta

Step 26

A generous serving of homemade tzatziki

Step 27

Fresh parsley and a squeeze of lemon